Kagoma Ogojo Time required : 25minutes
Simmered dish (boiled chicken wings)｜Dareuma [Cooking researcher]'s recipe transcriptionお気に入りに追加
- chicken wings : 8 to 10
- サラダ油 : 大さじ1/2
- (A) Soy sauce, sake, vinegar : 各50cc
- (A)砂糖 : 大さじ3
- みりん : 大さじ1
- 卵 : 2～4個
do the preparation
With the skin of the chicken wings facing down, make an incision along the bone with a kitchen knife.
Add oil to a frying pan that is not on fire, and open the chicken wings skin side down.
Heat over medium heat and turn over when skin is browned.
Reduce the heat to low and add (A) and bring to a boil.
Turn it inside out to coat the whole with broth.
make soft-boiled eggs
Gently drop the eggs out of the refrigerator into the boiling water.
Boil for 7 minutes, stirring occasionally.
Remove and chill in ice water.
・You can use other parts of the chicken as a substitute for the chicken wings, but the broth will be easier to make with the bones.
・By adding other seasonings, the acidity of the vinegar disappears and becomes mellow.
・Make an incision in the chicken wings to open the meat and stretch the skin.
・By opening, you can bring out the umami by coloring the skin firmly.
・Make the frying pan smaller so that the broth spreads all over.
・Bake the skin and transfer the aroma, richness and umami to the broth.
・If you poke a hole in the bottom of the egg before boiling, the shell will not crack easily and can be easily peeled off.
・When making soft-boiled eggs, use freshly taken out of the refrigerator to prevent the yolk from cooking.
・Mirin has the effect of preventing the body from collapsing. If you add it at the beginning, the meat will become tough, so add it at the end.
・Adding mirin at the end makes it shiny and looks good.
・Boiled eggs can be easily peeled by cracking them all over and putting them in water.
・Remove the heat and let it cool. When you eat it, heat it again over low heat so that the flavor will soak in.
・Cooling time and simmering time are not included in the required time.
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